124: AMEKICAK GEAPE GEOWII^G. 



GATHERING THE FRUIT FOR WINE. 



All varieties where it is desirable to develop the fuUest 

 aroma, should be allowed to hang as long as it is safe to 

 leave them, as the longer they hang on the vines, the 

 more will their peculiar aroma be developed, and also the 

 greater the amount of sugar. It will make a very material 

 difference in the quality of such wines, if allowed to hang 

 even a week later. But those varieties of which the pecu- 

 liar aroma is not desirable, and which must at any rate 

 be improved by adding sugar, had better be taken when 

 barely ripe. Why I make this difference will be more 

 fully exj^lained in *^ Wine Making." 



In gathering for wine use clean tin or wooden pails, cut 

 the stems as short as possible, and clip or pick out all un- 

 ripe, dry, or rotten berries, leaving none but perfectly 

 sound berries on the bunch. The further process will 

 be described in Part III. 



